Chicken Paella

Name: Chicken Paella
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces; 1/2 cup cubed fully cooked ham; 1/3 cup chopped onion; 1/3 cup julienned sweet red pepper; 1 tablespoon olive oil, divided; 1/2 cup uncooked arborio rice; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon minced garlic; 1/8 teaspoon salt; 1 cup plus 2 tablespoons chicken broth; 3/4 cup frozen peas, thawed

Total Time Prep: 10 min. Cook: 45 min.

Yield 2 servings

Test Kitchen Approved

This easy chicken paella recipe will transport your taste buds to sunny Spain—no plane tickets required! Loaded with chicken, ham, veggies and rice, it's the ideal one-pot meal.

Ingredients

2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces
1/2 cup cubed fully cooked ham
1/3 cup chopped onion
1/3 cup julienned sweet red pepper
1 tablespoon olive oil, divided
1/2 cup uncooked arborio rice
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 cup plus 2 tablespoons chicken broth
3/4 cup frozen peas, thawed

Directions

In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.

Nutrition Facts

1-1/2 cups: 516 calories, 17g fat (4g saturated fat), 99mg cholesterol, 1242mg sodium, 52g carbohydrate (5g sugars, 4g fiber), 36g protein.

Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Haven’t tried arborio rice? You’ll love its creamy texture.

Recipe Creator